Discover 14 Different Salty Pumpkin Seed Creations

Oh, the humble pumpkin seed! It’s so much more than a Halloween leftover. This roundup is packed with 14 salty, crunchy creations that turn a simple snack into something spectacular. Whether you’re craving savory seasoning or a gourmet crunch, these recipes will inspire your next kitchen adventure. Let’s dive in!

Spicy Roasted Pumpkin Seeds

Munching on these spicy roasted pumpkin seeds is addictive. They're crispy, smoky, and just the right kick of heat. Perfect for snacking or topping soups and salads.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the Seeds

• 1 1/2 cups raw pumpkin seeds from a fresh pumpkin
• 1 tablespoon rich extra virgin olive oil

For the Seasoning

• 1 teaspoon smoked chili powder
• 1/2 teaspoon granulated garlic powder
• 1/2 teaspoon fine sea salt

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Rinse pumpkin seeds in a colander, removing any pumpkin strings. Pat dry thoroughly with paper towels. Tip: Dry seeds completely for maximum crispiness.
3. In a medium bowl, toss seeds with olive oil, chili powder, garlic powder, and salt until evenly coated.
4. Spread seeds in a single layer on the prepared baking sheet. Tip: Avoid overcrowding for even roasting.
5. Roast for 20-25 minutes, stirring halfway through, until seeds are golden and crispy. Tip: Watch closely in the last 5 minutes to prevent burning.
6. Let seeds cool completely on the baking sheet; they will continue to crisp as they cool.

Not only are these seeds crunchy and boldly spiced, but they also add a satisfying crunch to tacos or roasted vegetables. Store in an airtight container for up to a week — if they last that long.

Sweet and Salty Pumpkin Seed Clusters

Nothing beats these Sweet and Salty Pumpkin Seed Clusters for a quick, crunchy snack. They're easy to make and packed with flavor.

Serving: 8 | Prep Time: 5 minutes | Cooking Time: 12 minutes

Ingredients

• 1 cup raw hulled pumpkin seeds
• 2 tablespoons pure honey
• 1 tablespoon unsalted butter, melted
• 1/2 teaspoon flaky sea salt

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a bowl, combine 1 cup raw hulled pumpkin seeds, 2 tablespoons pure honey, and 1 tablespoon melted unsalted butter. Stir well to coat evenly.
3. Spread the mixture in a single layer on the prepared baking sheet.
4. Bake for 10-12 minutes, until golden and fragrant. Tip: Watch closely near the end to prevent burning.
5. Remove from oven and immediately sprinkle with 1/2 teaspoon flaky sea salt.
6. Let cool completely on the baking sheet for at least 15 minutes. Tip: Do not skip cooling; clusters harden as they cool.
7. Break into clusters. Store in an airtight container for up to 2 weeks.

Don't be surprised if these disappear fast. The sweet-salty crunch is addictive. Perfect on salads or eaten by the handful.

Garlic and Herb Pumpkin Seed Pesto

This pesto swaps pine nuts for pumpkin seeds, delivering a nuttier, more affordable twist. It's vibrant, herby, and ready in minutes. Perfect for pasta, sandwiches, or as a dip.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 5 minutes

Ingredients

Pesto

• 2 cups fresh basil leaves, packed
• 1/3 cup raw hulled pumpkin seeds
• 2 fresh garlic cloves, roughly chopped
• 1/2 cup finely grated Parmigiano-Reggiano
• 1/2 cup rich extra virgin olive oil, plus more as needed
• 1 tbsp freshly squeezed lemon juice
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Toast pumpkin seeds in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Immediately transfer to a plate to cool completely.
2. Combine cooled pumpkin seeds, basil, garlic, Parmesan, salt, and pepper in a food processor. Pulse 8-10 times until roughly chopped.
3. With processor running, slowly drizzle in olive oil through the feed tube. Continue processing until smooth, scraping down sides once. Add lemon juice and pulse twice.
4. Taste and adjust seasoning—add more salt, pepper, or lemon juice if needed. For thinner consistency, add olive oil 1 tablespoon at a time.
5. Transfer to a jar. Use immediately or refrigerate in an airtight container for up to 1 week. Tip: Press plastic wrap directly onto surface to prevent browning.

You'll love the creamy, nutty texture and the bright herbaceous pop. Toss it with warm pasta, spread on crusty bread, or dollop over roasted vegetables for an instant flavor boost.

Pumpkin Seed Granola Bars

Looking for a healthy snack that actually tastes good? These pumpkin seed granola bars are packed with oats, pumpkin seeds, and dried fruit, making them perfect for on-the-go energy.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Granola Bars

• 2 cups old-fashioned rolled oats
• 1/2 cup raw pumpkin seeds
• 1/2 cup chopped dried tart cherries
• 1/2 cup chopped dried apricots
• 1/2 cup pure maple syrup
• 1/4 cup virgin coconut oil
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground cinnamon

Instructions

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, letting edges overhang for easy removal.
2. In a large bowl, combine old-fashioned rolled oats, raw pumpkin seeds, dried tart cherries, dried apricots, ground cinnamon, and fine sea salt. Stir to mix evenly.
3. In a small saucepan over medium heat, warm pure maple syrup and virgin coconut oil until melted and smooth. Remove from heat and stir in pure vanilla extract.
4. Pour the wet mixture over the dry ingredients. Stir with a spatula until all dry ingredients are evenly coated and the mixture clumps together.
5. Transfer the mixture to the prepared pan. Press it firmly into an even layer using a spatula or your hands. Tip: Press very firmly to prevent crumbling later.
6. Bake for 20-25 minutes, until the edges are golden brown and the center is set. Tip: The bars will firm up as they cool, so don't overbake.
7. Cool completely in the pan on a wire rack, at least 1 hour. Tip: For clean slices, chill the pan in the fridge for 30 minutes after cooling. Then lift out by parchment and cut into 12 bars.

Perfectly chewy with a satisfying crunch from the pumpkin seeds, these bars are great for breakfast or a midday pick-me-up. Try dipping them in dark chocolate for an extra treat!

Pumpkin Seed Hummus

Gone are the days of boring hummus. This pumpkin seed version brings nutty depth and a gorgeous green hue. It’s creamy, earthy, and perfect for fall snacking.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 1/2 cup raw pumpkin seeds
• 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
• 1/3 cup creamy tahini, well-stirred
• 2 tablespoons fresh squeezed lemon juice from about 1 lemon
• 1 small garlic clove, finely minced
• 1/2 teaspoon ground cumin, toasted if possible
• 1/4 teaspoon smoked paprika, plus more for garnish
• 1/3 cup ice water, very cold
• 3 tablespoons quality extra virgin olive oil, plus more for drizzling
• 1/2 teaspoon fine sea salt, plus more to taste

Instructions

1. Preheat oven to 350°F. Spread raw pumpkin seeds on a rimmed baking sheet. Roast for 5 to 7 minutes, until fragrant and just turning golden. Remove and let cool completely. Tip: Roasting at 350°F ensures even toasting without burning.
2. In a food processor, combine drained chickpeas, tahini, lemon juice, minced garlic, cumin, smoked paprika, and 1/2 teaspoon salt. Pulse to break down. Tip: Pulsing first prevents splatter.
3. With the motor running, slowly drizzle in ice water and 3 tablespoons olive oil. Process until very smooth and creamy, about 2 minutes, scraping bowl as needed. Tip: Adding liquid slowly helps create a silky emulsion.
4. Add the cooled roasted pumpkin seeds (reserve 1 tablespoon for garnish). Blend again until fully incorporated, about 30 seconds. Taste and add more salt if needed. Tip: The seeds provide texture; don't overblend if you like a bit of crunch.
5. Transfer hummus to a serving bowl. Create a well with a spoon. Drizzle with additional olive oil, sprinkle with reserved pumpkin seeds, and dust with a pinch of smoked paprika. Serve immediately with warm pita or fresh veggies.

Drizzle with a touch more olive oil and a sprinkle of flaky salt for a stunning presentation. This hummus keeps in the fridge for up to a week—if it lasts that long.

Savory Pumpkin Seed Trail Mix

Batch up a crunchy, savory trail mix that’s perfect for hiking or snacking. Roasted pumpkin seeds and nuts get a warm spice coating that keeps you reaching for more. This recipe is quick, satisfying, and full of protein.

Serving: 8 | Prep Time: 5 minutes | Cooking Time: 20 minutes

Ingredients

• 1 cup raw pumpkin seeds
• 1 cup raw almonds
• 1 cup raw cashews
• 2 tablespoons extra virgin olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1 teaspoon fine sea salt

Instructions

1. Preheat your oven to 350°F and line a large baking sheet with parchment paper.
2. In a large bowl, combine 1 cup raw pumpkin seeds, 1 cup raw almonds, and 1 cup raw cashews.
3. Drizzle 2 tablespoons extra virgin olive oil over the nut mixture and toss to coat evenly.
4. Sprinkle 1 teaspoon ground cumin, 1/2 teaspoon cayenne pepper, and 1 teaspoon fine sea salt over the mixture; stir well to distribute spices.
5. Spread the seasoned nut and seed mixture in a single layer on the prepared baking sheet.
6. Bake for 10 minutes, then remove from oven and stir the mixture with a spatula to ensure even toasting.
7. Return to the oven and bake for another 8–10 minutes, until the nuts are golden and fragrant. Watch closely to avoid burning—the seeds can go from toasted to bitter quickly.
8. Remove from oven and let cool completely on the baking sheet. The mix will crisp up as it cools.
9. Store in an airtight container at room temperature for up to 2 weeks. Tip: For extra crunch, let it cool uncovered in a dry spot.

Bursting with warm spices and a satisfying crunch, this trail mix works as a topping for salads or soups. Pack it for road trips or keep a jar on your desk for a quick savory snack. Batch it up and enjoy.

Pumpkin Seed-Crusted Chicken

Try this pumpkin seed-crusted chicken for a crunchy, nutty twist on classic breaded chicken. The earthy seeds lock in moisture and add a satisfying texture.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 cup raw pumpkin seeds
• 1/4 cup grated Parmesan cheese
• 1/2 cup all-purpose flour
• 2 large farm-fresh eggs
• 1 teaspoon fine sea salt
• 1/2 teaspoon finely ground black pepper
• 3 tablespoons rich extra virgin olive oil

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Place the pumpkin seeds in a food processor and pulse until they resemble coarse crumbs—about 10 short pulses. Do not overprocess into a paste. Transfer to a shallow dish.
3. Stir the grated Parmesan, salt, and pepper into the ground pumpkin seeds until evenly combined. This mixture will be your coating.
4. Set up a breading station: Place the flour in a second shallow dish. Beat the eggs in a third shallow dish until smooth.
5. Pat the chicken breasts dry with paper towels. This helps the coating adhere. Season lightly with a pinch of salt and pepper.
6. One at a time, dredge each chicken breast in the flour, shaking off excess. Then dip into the beaten eggs, letting any excess drip off. Finally, press firmly into the pumpkin seed mixture, coating all sides. Tip: Use one hand for dry ingredients and the other for wet to keep your hands from getting too messy.
7. Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering. Carefully place the coated chicken breasts in the skillet, leaving space between them. Cook for 2–3 minutes per side, until golden brown. The oil should sizzle immediately—if not, wait until it's hotter.
8. Transfer the skillet to the preheated oven. Bake for 15–18 minutes, or until the internal temperature reaches 165°F on an instant-read thermometer. If your skillet isn't oven-safe, move the chicken to the prepared baking sheet.
9. Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, keeping the meat tender.

Crispy on the outside, juicy within, each bite offers a delightful crunch from the toasted seeds. Serve with a side of roasted vegetables or a fresh salad for a complete meal.

Pumpkin Seed and Quinoa Salad

Build a hearty, satisfying salad that works as a main or side. This quinoa salad gets crunch from toasted pumpkin seeds and pops of sweetness from dried cranberries. It's perfect for meal prep or a quick lunch.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 cup quinoa
• 1 3/4 cups water
• 1/2 teaspoon fine sea salt, divided
• 1/4 cup raw pumpkin seeds
• 1/3 cup plump dried cranberries
• 1 medium crisp cucumber, diced
• 1 vibrant red bell pepper, diced
• 1/4 small red onion, thinly sliced
• 1/4 cup fresh parsley, finely chopped
• 3 tablespoons rich extra virgin olive oil
• 2 tablespoons fresh lemon juice
• Freshly ground black pepper, to taste

Instructions

1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer (this removes bitterness).
2. In a medium saucepan, combine rinsed quinoa, 1 3/4 cups water, and 1/4 teaspoon salt. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer until water is absorbed, about 15 minutes.
4. Remove from heat, fluff with a fork, and let cool to room temperature (spread on a sheet pan to speed cooling).
5. While quinoa cools, heat a dry skillet over medium heat. Add 1/4 cup pumpkin seeds and toast, stirring frequently, until fragrant and lightly browned, about 3 minutes. Transfer to a plate.
6. Dice 1 medium cucumber into small cubes (remove seeds if you prefer a firmer texture).
7. Dice 1 red bell pepper into small cubes. Finely chop 1/4 cup fresh parsley.
8. Thinly slice 1/4 small red onion.
9. In a large bowl, combine cooled quinoa, cucumber, bell pepper, red onion, parsley, toasted pumpkin seeds, and 1/3 cup dried cranberries.
10. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, remaining 1/4 teaspoon salt, and a pinch of black pepper.
11. Pour dressing over salad and toss gently to combine. Taste and adjust seasoning with more salt or lemon if needed.
12. Let salad sit for 10 minutes to allow flavors to meld. Serve at room temperature or chilled.

Bold textures and bright flavors make this salad a standout. The crunchy seeds contrast with tender quinoa, while the lemony dressing ties everything together. Try adding crumbled feta for extra creaminess.

Maple-Glazed Pumpkin Seeds

Every autumn, we carve pumpkins and save the seeds for this sweet, crunchy treat. These maple-glazed pumpkin seeds are perfect for fall snacking.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the Seeds

• 1 cup fresh pumpkin seeds, thoroughly rinsed and patted dry
• 2 tablespoons rich unsalted butter, melted
• 2 tablespoons pure maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt

Instructions

1. Preheat oven to 300°F. Line a baking sheet with parchment paper.
2. In a bowl, toss the pumpkin seeds with melted butter until evenly coated.
3. Add maple syrup, cinnamon, and salt; stir to combine.
4. Spread seeds in a single layer on prepared sheet.
5. Bake for 15-20 minutes, stirring halfway, until golden and fragrant. Tip: Watch closely to prevent burning.
6. Let cool completely on sheet; seeds will crisp as they cool. Tip: Don't skip cooling or they'll be chewy.
7. Break apart any clumps. Tip: For extra crunch, bake 2-3 minutes longer.

First bite delivers a sweet maple kick followed by a salty crunch. These are perfect for snacking on hikes, topping salads, or gifting in jars.

Pumpkin Seed Energy Bites

On hectic mornings, you need a snack that fuels without fuss. These pumpkin seed energy bites come together in minutes, packing protein and crunch into every bite.

Serving: 15 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

Wet Ingredients

• 1 cup creamy peanut butter
• 1/3 cup honey

Dry Ingredients

• 1 cup old-fashioned rolled oats
• 1/2 cup crunchy pumpkin seeds
• 1/4 cup finely chopped dark chocolate
• 2 tablespoons ground flaxseed
• pinch of fine sea salt

Instructions

1. In a large bowl, combine 1 cup creamy peanut butter and 1/3 cup honey. Stir until smooth. Tip: Warm honey slightly if too stiff to mix.
2. Add 1 cup old-fashioned rolled oats, 1/2 cup crunchy pumpkin seeds, 1/4 cup finely chopped dark chocolate, 2 tablespoons ground flaxseed, and a pinch of fine sea salt.
3. Mix until all dry ingredients are evenly coated. The mixture should hold together when pressed. Tip: If too dry, add 1 teaspoon water; if too wet, add extra oats 1 tablespoon at a time.
4. Using a small cookie scoop, portion mixture into 1-inch balls and roll firmly between your palms.
5. Place on a parchment-lined baking sheet and refrigerate for at least 30 minutes to set. Tip: For extra crunch, roll balls in additional pumpkin seeds before chilling.

Your energy bites are ready — dense, chewy, and packed with nutty pumpkin seed flavor. Keep them chilled for a grab-and-go snack that stays firm. They're perfect post-workout or with afternoon coffee.

Pumpkin Seed and Spinach Stuffed Peppers

Colorful bell peppers get a savory upgrade with this hearty stuffing. Packed with spinach, rice, and crunchy pumpkin seeds, they're perfect for a quick weeknight dinner. Each bite offers a satisfying mix of textures and flavors.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

• 4 vibrant red and yellow bell peppers
• 2 tbsp rich extra virgin olive oil
• 1/4 cup toasted pumpkin seeds
• 1 diced yellow onion
• 2 minced garlic cloves
• 5 oz baby spinach
• 1/2 cup long-grain white rice, cooked
• 1/2 cup finely grated Parmesan cheese
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 375°F.
2. Cook 1/2 cup long-grain white rice according to package directions until tender. Set aside.
3. In a large skillet, heat 2 tbsp rich extra virgin olive oil over medium heat. Add 1/4 cup toasted pumpkin seeds and toast for 2 minutes, stirring frequently until fragrant. Transfer to a plate.
4. In the same skillet, add 1 diced yellow onion and 2 minced garlic cloves. Sauté until translucent, about 3 minutes.
5. Add 5 oz baby spinach and cook until wilted, about 2 minutes. Tip: Work in batches if needed to avoid crowding the pan.
6. Remove from heat. Stir in the cooked rice, toasted pumpkin seeds, 1/2 cup finely grated Parmesan cheese, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper.
7. Slice the tops off 4 vibrant red and yellow bell peppers and remove seeds and membranes. Tip: Choose peppers with flat bottoms so they stand upright in the dish.
8. Stuff each pepper with the filling, packing gently but firmly.
9. Place filled peppers in a baking dish just large enough to hold them. Add 1/4 cup water to the bottom of the dish. Cover tightly with foil.
10. Bake for 25 minutes. Remove foil and bake 10 more minutes, until peppers are tender and filling is heated through.
11. Let rest 5 minutes before serving. Tip: Resting helps the flavors meld.

Don't skip the resting time — it lets the filling set and flavors deepen. Serve with a side of crusty bread or a simple green salad. These peppers also reheat beautifully for lunch the next day.

Pumpkin Seed-Crusted Fish

When you need a quick weeknight dinner that feels special, this pumpkin seed-crusted fish delivers. It's crispy, nutty, and comes together in under 30 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 12 minutes

Ingredients

• 1 lb firm white fish fillets (like cod or tilapia), patted dry
• 1/2 cup raw pumpkin seeds, finely ground
• 1/4 cup all-purpose flour
• 1 large egg, beaten
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons neutral oil (like avocado or canola), for frying

Instructions

1. Set up a breading station: three shallow bowls with flour, beaten egg, and pumpkin seed mixture (ground pumpkin seeds, smoked paprika, garlic powder, salt, pepper).
2. Pat fish fillets dry with paper towels. This ensures the coating sticks.
3. Dredge each fillet in flour, shaking off excess. Then dip in egg, letting excess drip off. Finally press into pumpkin seed mixture to coat both sides.
4. Heat oil in a large nonstick skillet over medium-high heat until shimmering (about 350°F if using a thermometer). Don't overcrowd the pan; cook in batches if needed.
5. Place coated fillets in the hot oil. Cook without moving for 3-4 minutes until the crust is golden and crisp.
6. Flip carefully with a thin spatula and cook another 3-4 minutes until fish is opaque and flakes easily with a fork (internal temp 145°F).
7. Transfer to a wire rack set over a baking sheet to keep crisp while you finish remaining batches.

Ready in under half an hour, this dish pairs perfectly with a crisp green salad or roasted vegetables. The nutty crust adds satisfying crunch without deep-frying.

Pumpkin Seed Veggie Burger

Looking for a veggie burger that doesn't fall apart? This black bean and pumpkin seed version is packed with crunch and stays firm on the griddle.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 can (15 oz) firm black beans, drained and rinsed
• 1/2 cup toasted pumpkin seeds
• 1/2 cup finely diced yellow onion
• 2 minced fresh garlic cloves
• 1/2 cup plain panko breadcrumbs
• 1 large egg, lightly beaten
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil for cooking

Instructions

1. In a medium bowl, mash the black beans with a fork until mostly smooth but with some chunky bits for texture.
2. Heat a dry skillet over medium heat and toast the pumpkin seeds for 2-3 minutes until fragrant and lightly browned; set aside.
3. In the same skillet, heat 1 tablespoon olive oil over medium heat. Sauté the onion and garlic until translucent, about 3 minutes.
4. Transfer the cooked onion and garlic to the bowl with the beans. Add the toasted pumpkin seeds, panko breadcrumbs, beaten egg, cumin, smoked paprika, salt, and pepper. Mix until well combined.
5. Chill the mixture in the refrigerator for 10 minutes to make it easier to shape. (Tip: Chilling firms up the patties so they don't break apart.)
6. Form the mixture into 4 equal patties, each about 3/4 inch thick.
7. Heat the remaining 1 tablespoon olive oil in a large non-stick skillet over medium heat. Cook the patties for 4 minutes per side, until golden brown and heated through. (Tip: Don't overcrowd the pan; cook in batches if needed.)
8. Flip carefully with a spatula; the patties are sturdy but handle gently. (Tip: Let them rest 2 minutes after cooking for best texture.)

You'll get a satisfying crunch from the pumpkin seeds and a creamy interior from the beans. Serve on a toasted brioche bun with crisp lettuce, ripe tomato, and a smear of chipotle mayo.

Pumpkin Seed Oatmeal Cookies

A batch of these pumpkin seed oatmeal cookies combines hearty oats, crunchy pumpkin seeds, and sweet raisins into a chewy, satisfying treat. They're perfect for a quick breakfast or an afternoon snack.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Dry Ingredients

• 1 ½ cups old-fashioned rolled oats
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt

Wet Ingredients

• ½ cup unsalted butter, softened to room temperature
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 large egg, farm-fresh
• 1 teaspoon vanilla extract

Add-ins

• ½ cup raw pumpkin seeds
• ½ cup plump raisins

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together rolled oats, flour, baking soda, cinnamon, and salt. Set aside.
3. In a large bowl, beat softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
4. Beat in egg and vanilla extract until well combined.
5. Gradually add the dry mixture to the wet mixture, mixing on low speed just until no streaks of flour remain. Do not overmix.
6. Fold in pumpkin seeds and raisins with a spatula until evenly distributed. Tip: For extra crunch, toast the pumpkin seeds at 350°F for 5 minutes before adding.
7. Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
8. Bake for 10-12 minutes, until edges are golden brown and centers are just set. Tip: Rotate baking sheets halfway through for even baking.
9. Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Tip: Cooling on the sheet helps set the centers.

Zesty with cinnamon and packed with texture from oats, seeds, and raisins, these cookies stay soft for days. Serve them with a cold glass of milk or crumble over yogurt for a quick parfait.

Conclusion

Psst—these salty pumpkin seed recipes are total game-changers for snacking and cooking. I hope you find a new favorite (or two!). Which one’s calling your name? Drop a comment below, and don’t forget to save this roundup on Pinterest for later!